Name: Authentic Birria Tacos with Rich Consommé
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, cut into large chunks; 1.5 lbs boneless beef short ribs; 3 Guajillo chiles, stemmed and deseeded; 2 Ancho chiles, stemmed and deseeded; 3 Chiles de Arbol, stemmed and deseeded; 1 large white onion, halved; 8 cloves garlic, peeled; 2 large ripe tomatoes, quartered; 1/4 cup apple cider vinegar; 1 tbsp ground cumin; 1 tsp dried oregano; 1/2 tsp ground cloves; 1/4 tsp ground cinnamon; 2 bay leaves; 6 cups beef broth; Salt and freshly ground black pepper to taste; 2 tbsp vegetable oil; 24 corn tortillas; 1.5 cups shredded Oaxaca cheese; 1/2 white onion, finely chopped; 1/2 cup fresh cilantro, chopped; Lime wedges, for serving

Description

Make delicious birria tacos at home with this authentic recipe. Includes instructions for the savory birria stew and its accompanying consommé.

Ingredients

Scale

3 lbs beef chuck roast, cut into large chunks
1.5 lbs boneless beef short ribs
3 Guajillo chiles, stemmed and deseeded
2 Ancho chiles, stemmed and deseeded
3 Chiles de Arbol, stemmed and deseeded
1 large white onion, halved
8 cloves garlic, peeled
2 large ripe tomatoes, quartered
1/4 cup apple cider vinegar
1 tbsp ground cumin
1 tsp dried oregano
1/2 tsp ground cloves
1/4 tsp ground cinnamon
2 bay leaves
6 cups beef broth
Salt and freshly ground black pepper to taste
2 tbsp vegetable oil
24 corn tortillas
1.5 cups shredded Oaxaca cheese
1/2 white onion, finely chopped
1/2 cup fresh cilantro, chopped
Lime wedges, for serving

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Instructions

In a medium pot, boil water. Add guajillo, ancho, and arbol chiles. Remove from heat, cover, and soak for 15-20 minutes until softened. Drain, reserving a little soaking liquid.
In a blender, combine softened chiles, 1/2 white onion, 6-8 cloves garlic, quartered tomatoes, apple cider vinegar, cumin, oregano, cloves, cinnamon, and 1 cup beef broth or reserved chile soaking liquid. Blend until very smooth. Add more broth if too thick.
Season beef chuck and short ribs with salt and black pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove beef and set aside.
Pour adobo sauce into the pot, scraping up browned bits. Simmer, then add seared beef, remaining onion half, bay leaves, and remaining beef broth. Boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until beef is fork-tender.
Remove beef from the pot and shred it. Discard bay leaves and cooked onion. Strain cooking liquid (consommé) through a fine-mesh sieve. Skim off excess fat if desired. Taste and adjust consommé seasoning. Return shredded beef to a small amount of consommé.
Heat a large griddle or non-stick pan over medium heat. Dip each corn tortilla into the consommé. Place dipped tortilla on the hot griddle. Sprinkle with cheese, then add a spoonful of shredded birria meat. Fold tortilla over and cook until golden brown and crispy on both sides.
Serve hot birria tacos with warm consommé for dipping, garnished with chopped white onion, cilantro, and lime wedges.

Notes

For richer flavor, use boneless beef short ribs in addition to beef chuck roast.
Adjust the number of chiles de arbol for your preferred spice level.
If using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.
For Instant Pot, cook on high pressure for 45-60 minutes with a natural release.
The fat-rich top layer of the consommé is ideal for dipping tortillas for frying.

Prep Time: 30 min
Cook Time: 4 hours
Category: Main Course
Method: Simmering
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 550
Sugar: 5g
Sodium: 800mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 1g
Carbohydrates: 25g
Fiber: 4g
Protein: 35g
Cholesterol: 150mg